Breakfast

"Eat This" Blueberry Pancakes is for Breakfast.

"Eat This" Blueberry Pancakes takes several minutes to prepare.

"Eat This" Blueberry Pancakes takes several minutes to cook.

"Eat This" Blueberry Pancakes makes 4 servings.

The ingredients for "Eat This" Blueberry Pancakes are:

2 cups frozen wild blueberries
1 cup nonfat cottage cheese
1 cup nonfat greek style yogurt - plain
1 cup White whole wheat flour
1/2 cup water
1/4 cup Splenda
3/4 cup Egg Beaters
1 tablespoon lemon juice
1/2 teaspoon baking soda
dash of salt

Here is how you make "Eat This" Blueberry Pancakes:

Mix the blueberries, water, and splenda in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.Whisk the yogurt, cottage cheese, egg beaters, and lemon juice in a bowl. Mix the four, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir until blended. Add a little water to the batter if it is too thick.Heat a large skillet over medium-low heat. Coat with nonstick spray and add batter in large spoonfuls (about 1/4 cup). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.Top with nonfat coolwhip if desired.Number of Servings: 4Recipe submitted by SparkPeople user DANIELNAY.

The nutritional information for "Eat This" Blueberry Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.8

• Total Fat: 1.3 g
• Cholesterol: 8.0 mg
• Sodium: 512.0 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 6.1 g
• Protein: 20.1 g